(This pumpkin cake is baked, cooled, then topped with whipped cream.
Ingredients:
- 1 cup granulated sugar
- 3 eggs, beaten
- 3 1/2 cups canned pumpkin
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 can (12 ounces) evaporated milk
- 1 pound yellow cake mix (1 standard box of cake mix)
- 1 cup chopped nuts
- 1/4 cup (4 tablespoons butter), melted
- sweetened whipped cream or whipped topping
Preparation:
Preheat oven to 350°. Mix together the sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9 x 13 x 2-inch baking pan with waxed paper and pour the mixture in. Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool cake thoroughly. Flip over and remove from pan; remove the wax paper. Top with whipped cream or whipped topping.
Shared on our forum by Janet
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